5061478 CA CLASSIC F-A(UK)H-I-A

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CLASSIC 2.0l/CLASSIC 3.2l Cuiseur Automatique Automatic rice Cooker Automatische Rijstkoker Cuoci riso Automatico Automatik-Reiskocher
MODE D'EMPLOI INSTRUCTIONS FOR USE GEBRUIKSAANWIJZING ISTRUZIONI D'USO GEBRAUCHSANWEISUNG

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CLASSIC 2.0l/CLASSIC 3.2l

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Features
1 Lid handle with spoon holder a 2 Lid 3 Glass viewing window 4 Steam accessories (depending on model) a Steam plate (model 2.0l) b Steam bowl (model 3.2l) 5 Water and rice graduation 6 Removable non-stick bowl 7 Carrying handle with lid holder 8 Magnetized condensation collector 9 Magnet 10 Body of the appliance 11 Control panel a keep warm indicator (green) b cooking indicator (red) c Keep warm button (button at the top) d Cooking button (button at the bottom) 12 Heating plate 13 Sensor 14 Non-skid base 15 Removable connecting cord 16 Spoon and measuring cup

Safety reminders

This appliance complies with cur- Do not place the appliance near or Do not immerse the body in water on a source of heat. nor pour water into it only into the rent safety rules and conditions and bowl. with the following directives: - E l e c t r o m a g n e t i c D i r e c t i v e Never try to operate the appliance when the bowl is empty or without Do not allow the cord to hang. 89/336/EEC amended by the bowl. Directive 93/68/EEC. Always plug the appliance into an - Low Voltage Directive 73/23/EEC Do not remove the bowl while the earthed socket. amended by Directive 93/68/EEC. appliance is working. Do not pull on the cord to unplug it. Check that the mains voltage Do not put the appliance directly matches the voltage indicated on onto a flame or any other source of Unplug the appliance should any fault occur after use or before each your appliance (alternating current heat. cleaning or care operation. (AC) only). The bowl and the heating plate Due to the variety of standards in should be in direct contact. Any Should any part of your appliance catch fire, do not attempt to put it force, if you are to use your item placed between these two eleout with water. Smother the flames appliance in a country other than ments could cause a failure. with a damp cloth. that in which it was bought, it is advisable to have it checked by an Do not put any food or water into the appliance until the bowl is in place. Do not use the applicance if: approved service centre. - it or its removable connecting cord are faulty, This appliance has been designed Observe the levels indicated in the recipes. - the appliance has been dropped for domestic use only. Any profesand shows signs of deterioration or sional or unsuitable use, or any faulty working, usage not in accordance with the When using an electric appliance that heats, high temperatures are In this case, the appliance should be instructions does not comply with reached which can cause burns. sent to your nearest service centre the manufacturers guarantee. Do not touch the apparent metal because special tools are needed parts. Do not leave the appliance unattenfor any repairs. ded when in operation. During cooking, the appliance gives If the power lead is damaged, it out heat and steam. Do not touch or Keep out of the reach of children. must be replaced by the manufactulean over where the steam escapes. rer, his After-Sales Service or a Use a flat working surface and avoid Do not place a damp cloth over the similarly qualified person to ensure splashing with water. outside lid. danger-free use.

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ENGLISH

Wiring instructions
FOR UK ONLY WARNING: THIS APPLIANCE MUST BE EARTHED. Important: the wires in this lead are coloured in accordance with the following codes: Green and Yellow: Earth Blue: Neutral Brown: Live Connect the Green/Yellow wire to the terminal in the plug marked E (or by the earth symbol) or coloured Green or coloured Green and Yellow. Connect the Brown wire to the terminal in the plug marked L or coloured Red. Connect the Blue wire to the terminal in the plug marked N or coloured Black. A 13 amp fuse should be fitted when the appliance is connected to a BS 1362 plug. Seek professional advice if you are unsure of the correct procedure for the above.

and E yellow

Brown or red

or green

Fit 13 amp fuse Use cable gripper

Blue or black

Voltage
This appliance is designed to run on volts only. Check that the mains supply corresponds to that shown on the rating plate of the appliance. If the appliance is to be used in any country other than that of purchase, it should be checked by an approved Service Dealer. Standards can vary from country to country.
About your factory fitted plug
FOR UK ONLY (supplied with certain models only) The lead is already fitted with a plug incorporating a 13 amp fuse. If the plug does not fit your socket outlet, see next paragraph. Should you need to replace the fuse in the plug supplied, a 13 amp approved BS 1362 fuse must be used. The fuse cover is an important part of the plug. Please ensure that it is always refitted. If you lose this cover please do not use the plug. You may contact TEFAL for a replacement. If the plug supplied does not fit your socket outlet, it should be removed from the mains lead and disposed of safely. The flexible cord insulation should be stripped back as appropriate and a suitable alternative plug fitted. The replacement plug must be equipped with a 13 amp fuse. Important: If the electrical cord of this appliance is damaged, it must only be replaced by an authorised Service Dealer. The safety of this appliance complies with the technical regulations and standards in force.

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Model 2.0l

1.0.0.4 2

Model 3.2l

P REPARATION

Before using for the first time
Read the instructions and follow them carefully. Unpack the appliance Take the rice cooker out of its packaging and unpack all the attachments. Remove the lid. Take out all the printed documents. Take out the removable bowl. Clean the lid and the bowl with a sponge and a little washing up liquid. Wipe the outside of the appliance with a damp cloth. Dry carefully.
White Rice 300 g 600 g 900 g 1200 g 1500 g

Cup 10

Level of water 10
Measuring the ingredients - Maximum capacity of the bowl

Pers. 2-4 4-8

6 - - - 20
The graduations on the inside of the bowl should only be used for cooking rice. They are given in litres and CUPS - Fig. 1 et 2 (depending on model) The word CUP means a measuring cup (provided). 1 CUP = 150 level grams of rice (for 12 people depending on your appetite). 1) For preparing rice Pour the rice into the cooker. Add water up to the corresponding mark (example: 4 cups of rice = water mark 4 - see table opposite). Note: the graduation in litres reminds you of the amount of water you have added.

For 1 to 2 persons, pour in one measure of rice, then add one and half measures of water. 2) For cooking other foods For other cooking the total volume is: Automatic Rice Cooker 2.0l: 2 litres that matches level 1.2 litres on the graduation - Fig. 1 Automatic Rice Cooker 3.2l: 3.2 litres that matches level 1.8 litres on the graduation - Fig. 2 Do not exceed the maximum indicated amounts (depending on model).
Preparation before cooking
For all uses Pour the right amount of water and the ingredients into the bowl according to the chosen recipe. Carefully wipe the outside of the bowl, especially the bottom. Check that there is no foreign matter under the bowl or on the heating plate - Fig. 3 Place the bowl inside the appliance, making sure that it is properly in position - Fig. 4 Slightly turn the bowl in both directions so as to ensure a good contact between the bottom of the bowl and the heating plate. Install the magnetic condensation collector - Fig. 6 Insert the collector below the carrying handle (with the magnet on the appliance side). When steaming (depending on model) Pour the right amount of water into the bowl according to the chosen recipe. Steam plate: place the steam plate on the bowl, with the with egg holder facing upwards. Steam bowl: place the steam bowl on the bowl. Put ingredients in. Put the lid on the appliance. Push the removable connecting cord completely in, then plug it into the mains socket - Fig. 5 Do not switch on until all the previous steps have been completed.

Keep warm

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ENGLISH C OOKING

Starting the cooking Press downwards on the control switch, the red cooking indicator alluminates showing that cooking has begun - Fig. 7 Warning: if the bowl has not been placed in the appliance, cooking cannot begin. Automatic keeping warm At the end of cooking, the Automatic Rice Cooker detects the total absorption of the water and automatically passes to the keep warm function. At that moment, the control switch comes up to its top position and the keep warm indicator lights up in green - Fig. 8 The food thus remains hot, ready to be served. End of cooking When you are ready to eat: Remove the lid. Warning: the escaping steam is very hot. Place the lid on the side handle, on the condensation collector side. The collector accumulates the condensation - Fig. 9 Serve with the spoon provided with the appliance and put the lid back. A few tips for better results in cooking rice: Measure the rice and wash it separately under running water. Place the rice in the bowl with the right quantity of water. Make sure that the rice is spread over the whole surface of the bowl to ensure even cooking. When cooking rice or steaming, the Automatic Rice Cooker will automatically determine the exact cooking time, depending on the quantity of water and the ingredients placed in the bowl.

The Automatic Rice Cooker remains in keep warm position for as long as the appliance is switched on. Manual starting It is possible to start the keep warm function by lifting the control switch. This could be useful for example for heating cold food that is already cooked.
Warning: the bowl is hot. Always use oven gloves to remove it. The food left in the Automatic Rice Cooker remains hot for a possible second helping. Take the removable connecting cord plug out of the mains socket.
At the end of cooking time, when the keep warm function comes into operation, stir the rice and leave it in the Automatic Rice Cooker for a few minutes to obtain perfect results.

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C LEANING

AND MAINTENANCE

The condensation collector should be emptied and cleaned after each use - Fig. 10 Cleaning the bowl, the lid and the steam accessories - Fig. 11 Use hot water, washing up liquid and a sponge to clean the bowl and the lid. Scouring powders and metal sponges are not recommended. You can also wash the bowl, the lid and the steam accessories in a dish washer - Fig. 12 For the bowl, carefully follow the instructions below: When putting into the machine, be careful not to damage the inside coating on the dish washer racks. After being washed several times in the Important: The brown marks and scratches that may appear after many hours use are not a problem. We guarantee that the Taking care of the bowl Use a plastic or wooden spoon and not a metal one so as to avoid damaging the bowl surface. To avoid any risk of corrosion, do not pour vinegar into the bowl. The colour of the bowl surface may Cleaning and care of the other parts of the appliance Clean the outside of the Automatic Rice Cooker and the cord with a damp cloth and wipe dry. Do not use aggressive or abrasive products. If food has stuck to the bottom, allow the bowl to soak for a while before washing it. Dry the bowl carefully. Do not immerse the appliance in water, nor pour water into it only into the bowl. dish washer and to renew the surface, it is recommended to wipe the whole of the inner surface of the bowl with a little oil. So as to keep the non stick quality for as long as possible, it is recommended not to cut food in it. Make sure you put the bowl back into the Automatic Rice Cooker. non stick coating COMPLIES WITH THE RULES on materials suitable for contact with food.

change after using for the first time or after longer use. This change in colour is due to the action of steam and water and does not have any effect on the use of the Automatic Rice Cooker, nor is it dangerous for your health. It is perfectly safe to continue using it. Do not use water to clean the inside of the appliance. Before putting the appliance away, wind the cord and put it in the bowl with the attachments. You can also clip the spoon on the lid handle - Fig. 13

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After sales services
(For UK only) In the unlikely event your appliance should fail within the first 28 days from the date of purchase, your retailer is authorised to exchange it. After 29 days from the date of purchase, for repairs and spares telephone your nearest TEFAL Service Centre on 8588, calls charged at local rates. Alternatively you may post your faulty product for repair to the following address: Before posting 1. Enclose your name, address and details of the fault. 2. If you are returning under the guarantee, it must be accompanied by a till receipt as proof of date of purchase. 3. If it is outside the guarantee period, please advise our Service Centre of the maximum amount of money you wish to spend to make it operational again. 4. If returning a fryer, please empty the oil from the fryer and clean the inside before returning it. Customer Relations For product information or any other queries please telephone: 413 TEFAL Service Operations, PF Box 155, Birmingham B1 3DP. Tel: 2740. TEFAL Ireland, Gavin Electronics Ltd, 83 Lower Camden Street, Dublin 2,Southern Ireland. Tel: 57109.
The above details are in addition to a consumer's statutory rights and does not affect those rights in any way. Replacement accessories and spare parts for your TEFAL appliance such as antiscaling cassettes for irons, filters for deep fat fryers or gaskets for pressure cookers are available from TEFAL stockists or your local Service Centre. Alternatively you can obtain them by mail order from TEFAL Direct on: 089. When ordering spares you will need to know the model number of your appliance.

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Measuring cup Full 3/4 1/2 1/4
OF CORRESPONDING MEASURES TO THE CUP
Liquid 165 ml 125 ml 90 ml 45 ml Rice 150 g 115 g 80 g 35 g
HOW TO PREPARE SEVERAL DIFFERENT FOODS AT THE SAME TIME (models 3.2 L)

You can use the steam vent from the rice cooker to cook another type of food at the same time in the steam bowl. For example, you could choose to cook the rice at the bottom and the fish at the top. For the quantities of water to put into the main bowl, refer to the indications given in the rice recipes, except for cooking brussel sprouts, potatoes and broccoli. In this case, you must add 50 ml of water. Suggestions for combining dishes: rice la Greque with sausages and cumin, rice la Turque with scallops cooked in tinfoil, pilau rice with haddock and spinach, saffron rice with steamed fillet of turbot, plain rice with crunchy broccoli, pilau rice with honey spiced apples or pears.

English

EXAMPLES
Rice la Greque with sausages and cumin Prepare the rice la greque in the bowl (see recipe in the booklet), place the 8 sausages in the steam bowl and prick with a fork. Sprinkle with cumins Close the lid. Switch on. The appliance will automatically switch over to keep warm after 16 minutes cooking. Pilau rice with honey spiced apples or pears. Prepare the pilau rice in the bowl (see recipe in the booklet). Place the 4 peeled apples or pears in the steam bowl. Brush over with the honey spices (mix a tablespoon of honey with a teaspoonful of powdered cinnamon, 3 ground peppercorns and a clove). Close the lid and switch on. The appliance will automatically switch over to keep warm after 16 minutes cooking.

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COOKING
Type of rice White rice (Surinam, Basmati, Thai) Round white rice (often a sticky rice) Whole rice Wild rice

VARIOUS TYPES OF RICE

Cup of rice Weigh of rice 600 g 600 g 600 g 400 g 600 g Volume of water 800 ml 800 ml 900 ml 600 ml 800 ml Level in the bowl 4.5 3.5 4
Pre-cooked risotto 4 Wash the rice before cooking except for pre-cooked risotto.
We should like to point out that the given cooking times are only approximate and that they vary depending on quantities and personal taste. In some of the recipes, a pictogram shows you the amounts and the cooking times which go with your Rice Cooker model, 3.2 L or 2 L. For the other recipes, the amounts and cooking times are the same for both models.

PLAIN RICE

Preparation: 5 mins Cooking time:

(for 4) 16 mins

22 mins
Rinse the rice under running water. Place the rice in the bowl. Season with salt. Close the lid and switch on. The appliance will automatically switch over to keep warm after 3.2 L 16 mins 2 L 22 mins cooking.

Average energy value for 1 serving: 260 kcal. - 1075 kJ

RICE A LA GREQUE

Preparation: 10 mins Cooking time:
Ingredients: 2 measures or 300 g long grain rice, 50 ml olive oil, 1 chopped onions, 50 g sausage meat, 100 g frozen peas, 50 g red peppers, 400 ml chicken stock, salt, pepper. Rinse the rice under running water. Cut the red pepper into small pieces. Place the olive oil, chopped onion, rice and sausage meat in the bowl. Stir well. Add the chicken stock and stir in the frozen peas and red pepper. Season. Close the lid and switch on. The appliance will automatically switch over to keep warm after 3.2 L 16 mins 2 L 22 mins cooking.
Average energy value for 1 serving: 800 kcal. - 3330 kJ
Ingredients: 2 measures or 300 g long grain rice, 400 ml water, salt.

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PILAU RICE
Ingredients: 2 measures or 300 g rice (Basmatti or Thai), 400 ml chicken stock, 1 finely chopped onion, 50 g butter, salt. Rinse the rice under running water. Place the butter, chopped onion, rice and chicken stock in the bowl. Season with salt. Stir well, Close the lid and switch on. The appliance will automatically switch over to keep warm after 3.2 L 16 mins 2 L 22 mins cooking.
Average energy value for 1 serving: 806 kcal. - 3350 kJ

RISOTTO MILANESE

Preparation: 20 mins Cooking time:
Ingredients: 2 measures or 300 g long grain rice, 50 ml olive oil, 1 chopped onion, 100 g ham, 100 g mushrooms, 400 ml chicken stock, salt, pepper, 250 ml tomato sauce, parmesan cheese. Rinse the rice under running water. Cut the ham and mushrooms into small pieces. Place the olive oil, chopped onion, mushrooms, ham and rice in the bowl. Stir well. Add the chicken stock and season. Close the lid and switch on. The appliance will automatically switch over to keep warm after 3.2 L 16 mins 2 L 22 mins cooking. Serve with tomato sauce and parmesan cheese.
Average energy value for 1 serving: 825 kcal. - 3440 kJ

RICE A LA TURQUE

Ingredients: 2 measures or 300 g long grain rice, 50 ml olive oil, 1 chopped onion, 400 ml chicken stock, 150 ml tomato puree, saffron, salt, pepper. Rinse the rice under running water. Place the olive oil, chopped onion and rice in the bowl. Stir well. Add the chicken stock and a pinch of saffron. Season. Close the lid and switch on. The appliance will automatically switch over to keep warm after 3.2 L 16 mins 2 L 22 mins cooking. Carefully mix in the tomato puree before serving.
Average energy value for 1 serving: 770 kcal. - 3205 kJ

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PORTUGUESE RICE
Preparation: 15 mins Cooking time:
Ingredients: 2 measures or 300 g long grain rice, 50 ml olive oil, 1 chopped onion, 2 tomatoes, 2 red peppers, 400 ml chicken stock, salt, pepper. Rinse the rice under running water. Peel the tomatoes and remove the seeds. Cut the red peppers into small pieces. Place the olive oil, chopped onion and rice in the bowl. Stir well. Add the tomatoes and peppers. Season and add the chicken stock. Close the lid and switch on. The appliance will automatically switch over to keep warm after 3.2 L 16 mins 2 L 22 mins cooking. Serve with tomato sauce and parmesan cheese.

Average energy value for 1 serving: 750 kcal. - 3120 kJ
SAFFRON RICE WITH SEA FOOD

(for 4)

16 mins
Ingredients: 2 measures or 300 g long grain rice, 50 ml olive oil, 1 chopped onion, 400 ml fish concentrate, 200 g frozen sea food, saffron, salt, pepper. Rinse the rice under running water. Place the olive oil, chopped onion and rice in the bowl. Stir well. Include the frozen sea food. Add the fish concentrate and a pinch of saffron. Season. Close the lid and switch on. The appliance will automatically switch over to keep warm after 3.2 L 16 mins 2 L 22 mins cooking.
Average energy value for 1 serving: 735 kcal. - 3050 kJ

SOFT BOILED EGG

Cooking time: 8 mins
Ingredients: 5 eggs, 1 spoonful water. Place the water and steam bowl in the bowl and put the eggs on the bowl. Close the lid. Switch on. The appliance will automatically switch over to keep warm after 8 minutes cooking. Take the eggs out off the bowl and remove the shells under the tap. Serve au gratin with tomato or mornay sauce.

HARD BOILED EGG

Cooking time: 12 mins
Ingredients: 5 eggs, 2.5 spoonfuls water. Place the water and steam bowl in the bowl and put the eggs on the bowl. Close the lid. Switch on. The appliance will automatically switch over to keep warm after 12 minutes cooking.

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PARISIAN POTATOES

Preparation: 5 mins

(for 4) Cooking time: 15 mins
Ingredients: 300 g frozen potato cubes, 5 spoonfuls oil, 20 g butter, salt. Place the oil and the butter in the bowl. Add the potatoes. Season with salt. Close the lid and switch on. The appliance will automatically switch over to keep warm after 15 minutes cooking.
Average energy value for 1 serving: 250 kcal. - 1050 kJ

POLENT

(for 4) 8 mins

12 mins

Ingredients: 200 g corn flour, 850 ml water, 50 g butter, 50 g parmesan cheese, salt. Place the boiling water, salt and the butter in the bowl. Pour in the flour and mix well. Close the lid and switch on. The appliance will automatically switch over to keep warm after 8 minutes cooking. Open the lid after 3.2 L 8 mins 2 L 12 mins keeping warm and stir in the parmesan cheese. Pour into a dish for it to take shape. Unmould and serve. You can leave it to cool before cutting into pieces. Colour with butter in a frying pan or spinkle with grated gruyre cheese au gratin.
Average energy value for 1 serving: 315 kcal. - 1340 kJ

ROMAN GNOCCHI

(for 4) 12 mins
Ingredients: 750 ml beef stock, 150 g semolina, 100 g melted butter, salt, pepper, nutmeg. Place the stock, semolina, melted butter, salt, pepper and nutmeg in the bowl. Pour in the flour and mix well. Mix well. Close the lid and switch on. The appliance will automatically switch over to keep warm after 3.2 L 12 mins 2 L 16 mins cooking. Serve with tomato sauce or au gratin.

Average energy value for 1 serving: 410 kcal. - 1740 kJ

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MACARONI AND HAM PANCAKES

14 mins

17 mins
Ingredients: 200 g macaroni, 50 g butter, 1 slice ham, 20 g grated gruyre cheese, salt, 500 ml water. Cut the ham into small pieces. Place the butter, macaroni, ham, gruyre, water and salt in the bowl. Mix. Close the lid and switch on. The appliance will automatically switch over to keep warm after 3.2 L 14 mins 2 L 17 mins cooking. Turn the pancake onto a round plate before serving.
Average energy value for 1 serving: 330 kcal. - 1400 kJ

SPAGHETTI MILANESE

Preparation: 15 mins
3.2 L (for 4) 2 L (for 2) Cooking time: 10 mins
Ingredients 3.2 L : 250 g spaghetti, 2 spoonfuls oil, salt, 50 g butter, 2 litres water. Ingredients 2 L : 150 g spaghetti, 2 spoonfuls oil, salt, 50 g butter, 1.5 litres water. English Place the water, salt and oil in the bowl. Switch on and bring to the boil. Add the spaghetti, stir and allow to cook for 10 mins. Turn off. Drain off the water. Add the butter and serve with tomato sauce or parmesan cheese. The keep warm fonction is not recommended with this recipe.
Average energy value for 1 serving: 420 kcal. - 1750 kJ
STEAMED FILLET OF TURBOT WITH FENNEL

15 mins

Ingredients: 600 g turbot fillets, 100 ml water, fennel, salt. Place the water and steam bowl in the bowl. Place the fillets on the bowl and sprinkle with the fennel. Season with salt. Close the lid and switch on. The appliance will automatically switch over to keep warm after 3.2 L 15 mins 2 L 12 mins cooking.
Average energy value for 1 serving: 105 kcal. - 450 kJ

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SCALLOPS EN PAPILLOTE

Preparation: 10 mins

Ingredients 3.2 L : 12 scallops, 2 shallots, 50 g butter, salt, pepper, 4 squares of tinfoil, 150 ml water. Ingredients 2 L : 6 scallops, 1 shallots, 25 g butter, salt, pepper, 2 squares of tinfoil, 100 ml water. Wash the scallops. Chop the shallots. Place 3 scallops on each square of tinfoil with a pinch of chopped shallots and a knob of butter. Season. Close the papillotes. Place the water and steam bowl in the bowl. Place the papillotes in the steam bowl. Close the lid and switch on. The appliance will automatically switch over to keep warm after 15 minutes cooking. Serve in the tinfoil.
Average energy value for 1 serving: 190 kcal. - 800 kJ
TROUT FILLET EN PAPILLOTE

Preparation: 20 mins

Cooking time: 15 mins
Ingredients 3.2 L 50 g celery, ml water. Ingredients 2 L 25 g celery, ml water.
: 4 fillets of sea trout (approx. 120 g each), 50 g carrots, shallots, 50 g butter, salt, pepper, 4 squares of tinfoil, : 2 fillets of sea trout (approx. 120 g each), 25 g carrots, shallots, 25 g butter, salt, pepper, 2 squares of tinfoil,

Thinly chop the carrot and the celery. Chop the shallot. Place 1 trout fillet on each square of tinfoil with the carrot and celery and a pinch of chopped shallots and a knob of butter. Season. Close the papillotes. Place the water and steam bowl in the bowl. Place the papillotes in the steam bowl. Close the lid and switch on. The appliance will automatically switch over to keep warm after 15 minutes cooking. Serve in the tinfoil.

STEAMED ARTICHOKES

(for 4) 2 L (for 2) Cooking time: 45 mins

Ingredients Ingredients

3.2 L 2L
: 4 small artichokes, 500 ml water. : 2 small artichokes, 400 ml water.
Trim the artichokes and wash well Put the water and steam bowl in the bowl. Place the artichokes in the steam bowl. Close the lid and switch on. The appliance will automatically switch over to keep warm after 45 minutes cooking.
Average energy value for 1 serving: 70 kcal. - 305 kJ

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STEAMED ASPARAGUS

(for 2) 25 mins

20 mins
: 1 kg asparagus, 250 ml water. : 750 g asparagus, 200 ml water.
Peel the asparagus and wash well Put the water and steam bowl in the bowl. Place the asparagus in the steam bowl. Close the lid and switch on. The appliance will automatically switch over to keep warm after 3.2 L 20 mins 2 L 25 mins cooking.
Average energy value for 1 serving:

75 kcal. - 315 kJ

110 kcal. - 470 kJ

STEAMED CHICORY

(for 2)

Cooking time: 45 mins

: 500 g chicory, 500 ml water, juice of 1/2 lemon. : 400 g chicory, 300 ml water, juice of 1/2 lemon.
Put the water and steam bowl in the bowl. Place the chicory in the steam bowl. Sprinkle with lemon juice and salt. Close the lid and switch on. The appliance will automatically switch over to keep warm after 45 minutes cooking.

20 kcal. - 90 kJ

30 kcal. - 140 kJ (for 4) 18 mins (for 2) 15 mins

STEAMED SPINACH

: 500 g spinach, 2 tablespoons water. : 400 g spinach, 2 tablespoons water.
Remove the stalks and wash the spinach well. Put the water and steam bowl in the bowl. Place the spinach in the steam bowl. Close the lid and switch on. The appliance will automatically switch over to keep warm after 3.2 L 18 mins 2 L 15 mins cooking.

30 kcal. - 125 kJ

25 kcal. - 100 kJ

3.2 L 3.2 L

STEAMED POTATOES

(for 4) 25 mins

(for 2) 20 mins
: 600 g potatoes, 250 ml water, salt. : 400 g potatoes, 200 ml water, salt.
Put the water and steam bowl in the bowl. Place the potatoes in the steam bowl. Add salt. Close the lid and switch on. The appliance will automatically switch over to keep warm after 3.2 L 25 mins 2 L 20 mins cooking.

135 kcal. - 560 kJ

560 kcal. - 780 kJ

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LEMON CREAM
(for 4) Cooking time: 25 mins
Ingredients: 6 eggs, 250 g sugar, juice of 2 lemons, peel of 1 lemon, 250 ml water, 250 ml water for cooking. Heat the water sugar and lemon peel. Pour over the beaten eggs. Mix well and sieve. Pour the cream into 4 dishes. Cover with paper film. Place the 250 ml water in the bowl with the steam bowl. Place the dishes in the steam bowl. Close the lid and switch on. The appliance will automatically switch over to keep warm after 25 minutes cooking. Chill before serving.
Average energy value for 1 serving: 400 kcal. - 1660 kJ

CARAMEL CREAM

Ingredients: 500 ml milk, 3 eggs, 200 g sugar, vanilla, 250 ml water. Burn 100 g sugar with 2 tablespoons of water and pour into a pyrex mould ( 15 cm). Beat the eggs with the sugar, milk and vanilla. Pour into the mould. Cover with paper film and place a plate over the mould. Place the water in the bowl with the steam bowl. Place the mould in the steam bowl. Close the lid and switch on. The appliance will automatically switch over to keep warm after 25 minutes cooking. Take out the mould and allow to cool. Unmould before serving.
Average energy value for 1 serving: 350 kcal. - 1440 kJ

VANILLA OATFLAKES

(for 4) Cooking time: 16 mins
Ingredients: 250 ml milk, 80 g oat flakes, 50 g sugar, vanilla, 150 ml water. Mix the hot milk with the sugar and oat flakes. Leave for 5 minutes. Fill 4 buttered dishes. Cover with paper film. Place the water in the bowl with the steam bowl. Place the dishes in the steam bowl. Close the lid and switch on. The appliance will automatically switch over to keep warm after 16 minutes cooking. Unmould and serve. This recipe can be served with custard or liquid caramel.
Average energy value for 1 serving: 160 kcal. - 650 kJ

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PEARS WITH CHOCOLATE SAUCE

25 mins

Ingredients: 4 large ripe pears, 1 pinch of cinnamon, 200 ml water, 100 g cooking chocolate, 50 ml water, 50 ml cream. Peel the pears, but keep the stalk. Slowly melt the chocolate with the water and the cream. Mix. Keep warm. Place the water in the bowl with the steam bowl. Place the pears in the steam bowl and sprinkle with cinnamon. Close the lid and switch on. The appliance will automatically switch over to keep warm after 3.2 L 20 mins 2 L 25 mins cooking. Serve the pears coated with chocolate sauce.

Average energy value for 1 serving: 220 kcal. - 920 kJ

SCOTCH PUDDING

Preparation: 30 mins
(for 4) Cooking time: 45 mins
Ingredients: 200 ml milk, 100 g bread, 150 g + 50 g sugar, 3 eggs, 100 g currants, 100 g ground almonds, 1 orange, 100 g butter, 1 pinch cinnamon, 100 ml rum, 500 ml water. Soak the bread in the milk for 5 minutes and drain off. Beat the eggs with 150 g sugar and add the bread, the currants and the ground almonds, the peel and juice of 1 orange, the melted butter and the cinnamon. Mix well. Pour the preparation into a buttered mould and cover with paper film. Place the water in the bowl with the steam bowl. Place the mould in the steam bowl. Close the lid and switch on. The appliance will automatically switch over to keep warm after 45 minutes cooking. Cut the pudding into slices. Sprinkle with sugar and flamb with rum. Serve.
Average energy value for 1 serving: 825 kcal. - 3425 kJ

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S.A. SEB SELONGEY CEDEX RC. DIJON B 226 REF. 5061478
RALISATION : ADHOC STUDIO

4137-4133368VITALY-M4.qxp

Quick start guide TEFAL

1 - OPENING Open the lid, using your thumb, slide back the opening button. 5 - POSITIONNING THE PRESSURE REGULATOR VALVE Place the pressure regulator valve in the desired position. For cooking delicate foods and to preserve vitamins, place the pressure reguator valve on (8 lb pressure). For cooking meat place the pressure reguator valve on pressure). Place the cooker on the hob turned to high heat. (13 lb Then, without releasing the button, turn the lid anti-clockwise until it opens and remove the lid. Follow the Before Using for the First time instructions on Page 7.
2 - FILLING Never use your Pressure Cooker without at least 250 ml of liquid when cooking directly in the pan or 900 ml when steaming food. Do not fill the unit over 2/3 full.
3 - BEFORE COOKING Before each use, lift off the pressure regulator valve and check, in daylight, to see that the steam outlet is not blocked. If necessary, clean with a toothpick.
4 - CLOSING Place the lid on the pan, aligning the rims. Align the triangle on the lid with the one on the lower body handle.
6 - COOKING Turn the heat down to a medium setting as soon as the pressure regulator valve allows steam to escape at a constant rate, making a regular hissing noise. 7 - END OF COOKING - STEAM RELEASE Once the heat has been turned off you have two options: Slow release of pressure: turn the pressure regulator valve to position when the pressure indicator drops, your Pressure Cooker is no longer under pressure. This is used for stews, vegetables, joints of meat and fish dishes. Fast pressure release: place the Pressure Cooker under cold running water. When the pressure indicator pin drops, your Pressure Cooker is no longer under pressure, turn the pressure regulator valve to position. This is used for soups, milk puddings, rice, pasta, cake and pudding mixes, recipes containing rice or pasta, or recipes with a high liquid content. If in doubt, use the fast release method. You can then open the lid. 8 - CLEANING To get the best results from your Pressure Cooker, please respect cleaning and maintenance recommendations after each use. Wash the Pressure Cooker after each use with warm water and washing-up liquid. The pan, the lid and basket are dishwasher safe.

3/12/04 15:48 Page c2

Turn the lid to the left until you hear it click.
December 2004 - Ref. : 4133368 - Conception et ralisation : ADHOC S - 4137

3/12/04 15:48

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Pressure Cooker

Users manual

Page c4

Important safeguards

Take the time to read all the instructions and refer to the "Instructions for use". As with any cooking appliance, supervise cooking closely if using the Pressure Cooker with children nearby. Do not put your Pressure Cooker into a hot oven. When the Pressure Cooker is under pressure, take great care when moving it. Do not touch the hot surfaces. Use the handles and knobs, and wear oven gloves if necessary. Do not use your Pressure Cooker for any use other than that for which it is designed. Your Pressure Cooker cooks under pressure. Burns could result from boiling over if not used properly. Make sure that the Pressure Cooker is properly closed before bringing it up to pressure. Never force the Pressure Cooker open. Make sure that the inside pressure has returned to normal. Never use your Pressure Cooker without liquid: this could cause serious damage. Use compatible heat sources. Do not fill your Pressure Cooker more than 2/3 full. For food that expands considerably during cooking, such as rice, dehydrated vegetables or compotes, do not fill the Pressure Cooker more than half full. After cooking meat which has an outer layer of skin (such as ox tongue), which could swell due to the effects of pressure, do not pierce the skin after cooking if it appears swollen: you could get burnt. Pierce it before cooking. When cooking food with a thick texture (chick peas, rhubarb etc.) the Pressure Cooker should be shaken slightly before opening to ensure that the food does not spurt out. Always check that valves are clear before use. Do not use the Pressure Cooker to fry under pressure using oil. Leave the safety systems alone, except for cleaning and maintenance in accordance with instructions. Use only genuine TEFAL spare parts for your model. Alcohol vapours are flammable. Watch your appliance when preparing alcohol-based recipes. Do not use your pressure cooker to store acidic or salty food before or after cooking. Make sure the pressure regulator valve is in the steam release position before opening the lid. This product is designed for domestic use only. Any commercial use, inappropriate use or failure to comply with the instructions, the manufacturer accepts no responsibility and the guarantee will not apply.

Keep these instructions

Page 1

Descriptive diagram

Characteristics

Opening Closing

Minimum Maximum filling
Using the pressure regulator valve
Before using for the first time

Cooking

Cleaning and maintenance
Safety features TEFAL answers your questions

Golden rules

Recipes

Page 2

Pressure regulator valve Steam outlet Long lid handle Safety valve Pressure indicator
Opening button Positioning guide mark for the pressure regulator valve Gasket*

Steaming basket*

Trivet*

Long pan handle Pan

Short pan handle

*depending on model

Page 3
Bottom diameter Capacity 4,5 L 6L 8L 10 L Interior Bottom 22 cm 22 cm 25 cm 25 cm 18 cm 18 cm 20 cm 20 cm Model stainless steel Classic Vitaly P20506 P20706 P20507 P20707 P20514 P20714 P20515 P20715
Classic and Vitaly models: Maximum operating pressure: 13 lb pressure, 89.6 kPa. Maximum safety pressure: 8 lb pressure, 55 kPa.
Sources of heat NOT suitable for use on an AGA.
GAS SEALED (solid) CERAMIC HALOGEN INDUCTION
Classic and Vitaly Pressure Cooker are suitable for all hob types, including induction. On an electric hob, use a burner with the same diameter as the bottom of the Pressure Cooker, or slightly smaller. On a ceramic hob, make sure the bottom of the Pressure Cooker is perfectly clean. On a gas hob, the flame should not exceed the diameter of the pan.
TEFAL accessories Please contact your TEFAL Approved Service Centre if you need to change parts or require your pressure cooker repairing. Only use genuine TEFAL parts to match your model.

Page 4

Opening
Holding the long pan handle in one hand, take the long lid handle with the other hand and, using your thumb, slide back the opening button.
Then, without releasing the button, turn the lid anti-clockwise until it opens and remove the lid.

Closing

Place the lid on the pan, aligning the rims. Align the triangle on the lid with the one on the lower body handle.
If you cant close the lid:
Check the position of the lock underneath the lids handle.

Page 5

Minimum filling
Never use your Pressure Cooker without at least 250 ml of liquid.
Steaming The minimum amount of water is 750 ml. Place the steaming or vitamin basket on the trivet (depending on model).

Maximum filling

Do not fill the pan over 2/3 full.
For certain foods When cooking foods that expand during cooking such as rice or dried vegetables, do not fill the pan over 1/2 full. Over filling may cause a risk of clogging the steam outlet and developing excess pressure.
If the Pressure Cooker has heated without any liquid inside:

Have your Pressure Cooker checked by an Authorised TEFAL Service Centre.

Page 6

Model Classic Model Vitaly

v ita m i n

Cooking delicate foods and preserving vitamins Line up the valve symbol or v ita m i n * with the guide mark. Cooking meat Line up the valve symbol guide mark. Releasing steam Line up the valve symbol mark.

* with the

with the guide
The steam is very hot when released from the pressure regulator valve. Removing the pressure regulator valve Allow the appliance to cool before removing the valve. Press down on the centre and turn the valve to align the position 0 with the guide mark.
Lift off the pressure regulator valve.
Attaching the pressure regulator valve Press down on the centre and turn the pressure regulator valve to align the position 0 with the guide mark. Press it down on the centre then turn to the required position. For Vitaly models These appliances are equipped with an exclusive vitamin basket, patented by TEFAL, which allows you to: Optimise vitamin preservation in food. Steam cook faster than with a regular pressure cooker. 6

Page 7

Fill with water to 2/3 of the pan height.
Put the basket inside the pan then the trivet in the basket.
Close the Pressure Cooker.
Set the pressure regulator valve to
Place the Pressure Cooker on the hob and set to maximum heat. When the pressure indicator pin rises, and steam begins to escape from the valve, reduce the heat and wait for 15 minutes. After 15 minutes turn off the heat.
Put your Pressure Cooker under cold running water.
When the pressure indicator drops, your Pressure Cooker is no longer under pressure. Turn the pressure regulator valve to the position , open the Pressure Cooker.
Rinse the Pressure Cooker with cold water and dry.
Note: The appearance of stains on the inside bottom of the pan does not affect the quality of the metal. These are marks left by hard water. Use diluted white vinegar and a scouring pad to remove them.

Page 8

Before cooking
Before each use, lift off the pressure regulator valve and check, in daylight, to see that the steam outlet is not blocked. If necessary, clean with a toothpick.
Fit the pressure regulator valve and select the position as indicated in your recipes.
Place the Pressure Cooker on the hob turned to a high setting.
If the pressure indicator pin has not risen and no steam is released from the valve during cooking:
This is normal for the first few minutes.
If this persists check that:
The heat setting is high enough. If not turn it up. - There is enough liquid in the pan. - The pressure regulator valve is set to or v ita m i n or or *. - The Pressure Cooker is properly closed. - The gasket and the rim of the pan are not damaged.

If the pressure indicator pin has risen and no steam is released from the valve during cooking:
Put your Pressure Cooker under cold water to release the pressure. Clean the pressure regulator valve and the steam outlet and check that the safety valve can be depressed easily.

Page 9

During cooking
Turn the heat down to a medium setting as soon as the pressure regulator valve allows steam to escape at a constant rate, making a regular hissing noise.
Set the cooking time as indicated in the recipe.
As soon as the cooking time is up, turn off the heat and release the pressure. As with any cooking appliance, close supervision is required if you are using it near children.

Be careful of hot steam.

If steam escapes from under the lid, check that:
The lid is properly closed. The gasket is properly in place. The gasket is in good condition. If not, replace it. The rim of the pan is in good condition. The lid, safety valve, pressure regulator valve and gasket are clean. The rim of the pan is not damaged.
If one of the safety systems comes into operation:
Turn the heat off. Let the Pressure Cooker cool down. Open. Check and clean the pressure regulator valve, steam outlet, safety valve and gasket.

Page 10

End of cooking
To release the steam Once the heat has been turned off you have two options: Slow release of pressure: turn the pressure regulator valve to position when the pressure indicator drops, your Pressure Cooker is no longer under pressure. This is used for stews, vegetables, joints of meat and fish dishes.
The jet of steam ejected is considerable and could scald user if person is too close.
Fast pressure release: place the Pressure Cooker under cold running water. When the pressure indicator pin drops, your Pressure Cooker is no longer under pressure, turn the pressure regulator valve to position. This is used for soups, rice, pasta, milk puddings, cake and pudding mixes, recipes containing rice or pasta, or recipes with a high liquid content. If in doubt, use the fast release method. You can then open the lid.

As soon as the pressure indicator pin rises, you will be unable to open the Pressure Cooker (never try to force it open).
If you cannot open the lid:
Check that the pressure indicator pin is in the low position. If not, cool the Pressure Cooker under cold running water to release the pressure.
If the food is under-cooked or burnt, check:
The cooking time. The heat setting used. The positioning of the pressure regulator valve. The quantity of liquid used.

Page 11

Do not leave food standing in your pressure cooker. Never use bleach or any chlorine product. For better use of your Pressure Cooker, please respect cleaning and maintenance recommendations after each use. Wash the Pressure Cooker after each use with warm water and a washing up liquid. Do likewise for the basket.
The appliance must only be cleaned once it is cold and empty. Cleaning the pan You can use a scouring pad for cleaning the interior.
Use a sponge to clean the outside of the pan. The pan and the basket are dishwasher safe.
Removing blackened marks from your pressure cooker Clean the pan using a special cleaning product for stainless steel, intended for this purpose. The appearance of stains on the inside bottom of the pan does not affect the quality of the metal. These are marks left by hard water. Use diluted white vinegar and a scouring pad to remove them. To clean the lid Wash with a soft sponge and washing up liquid. Do not put the lid in the dishwasher. Do not leave the lid to soak in water. Cleaning the lid gasket Remove the gasket after each use and wash with warm water and washing up liquid. To replace the gasket, refer to diagrams on the left.
Replace the gasket in the lid once a year. 11

Page 12

Cleaning the pressure regulator valve Remove the pressure regulator valve. Clean the pressure regulator valve under cold running water.
Cleaning the inside steam outlet Lift off the pressure regulator valve. Hold the lid to the light to ensure that the steam outlet is clear and not blocked.

Clean with a toothpick if necessary.
Cleaning the safety valve
Never disassemble the safety valve.
Clean the base of the safety valve inside the lid. Clean it under water. Check that it is moving freely by pressing slightly on the valve. Never check the valve using a sharp or pointed object.
Storage of your Pressure Cooker Turn the lid upside down on the pan. Use only the two handles to move the Pressure Cooker.
If food has burnt in the Pressure Cooker:
Allow the pan to soak in warm soapy water for a while before washing. Never use bleach or chlorine products.

Page 13

Safety features
Your Pressure Cooker has several systems to ensure safety in operation: First stage: the safety valve releases the pressure and steam escapes upwards.
Second stage: the gasket allows the pressure to be released between the lid and the pan.
If one of the safety systems comes into operation: Turn the hob off. Let the Pressure Cooker cool down. Open. Check and clean the pressure regulator valve, steam outlet, safety valve and gasket. After 10 years use, it is imperative to have your Pressure Cooker checked by an authorised TEFAL Service Centre.

Page 14

Guarantee
Your new TEFAL pressure cooker has a 10 year guarantee against: - Any defect related to the metal pan, - Any premature damage of the metal base, provided the product is used according to the recommended instructions.
This guarantee does not include: - Damage due to inappropriate use and resulting from shocks, falls or placing in the oven, - Replacement of parts, such as gasket, handles, valves, basket.
Only TEFAL Approved Service Centres are entitled to offer this guarantee.
This product has been designed for domestic use only. Any commercial use, inappropriate use or failure to comply with the instructions, the manufacturer accepts no responsibility and the guarantee will not apply.
HELPLINE: If you have any problems or queries, please call our Customer Relations Team on: 1454 - UK (01) - Ireland or consult our website: www.tefal.co.uk

Page 15

TEFAL answers your questions
If you cant close the lid: If the Pressure Cooker has heated without any liquid inside: If the pressure indicator pin has not risen and no steam is released from the valve during cooking: Check the position of the lock underneath the lid handle. Have your Pressure Cooker checked by an Authorised TEFAL Service Centre.
If the pressure indicator pin has risen and no steam is released from the valve during cooking: If steam escapes from under the lid, check that:

This is normal for the first few minutes. If this persists check that: - The heat setting is high enough. If not turn it up. - There is enough liquid in the pan. - The pressure regulator valve is set to or v ita m i n or or *. - The Pressure Cooker is properly closed. - The gasket and the rim of the pan are not damaged. Put your Pressure Cooker under cold water to release pressure. Clean the pressure regulator valve and the steam outlet and check that the safety valve can be depressed easily. The lid is properly closed. The gasket is properly in place. The gasket is in good condition. If not, replace it. The rim of the pan is in good condition. The lid, safety valve, pressure regulator valve and gasket are clean. The rim of the pan is not damaged. Turn the heat off. Let the Pressure Cooker cool down. Open. Check and clean the pressure regulator valve, steam outlet, safety valve and gasket. Check that the pressure indicator pin is in the low position. If not, cool the Pressure Cooker under cold running water to release the pressure. The cooking time. The heat setting used. The positioning of the pressure regulator valve. The quantity of liquid used. Allow the pan to soak in warm soapy water for a while before washing. Never use bleach or chlorine products.

Page 16

Golden rules when pressure cooking (for UK consumers)
The minimum quantity of liquid required for normal cooking is 250 ml (1/2 pint) for the first 1/4 hour cooking. For each additional 1/4 hour, or part of 1/4 hour, add a further 150 ml (1/4 pint) of liquid. For example, 45 minutes cooking requires 600 ml (1 pint) of liquid. Note: This is only a general guide. Certain foods, such as pulses, steamed puddings and Christmas puddings may require extra water (see text below). When steaming foods in the basket use a minimum of 750 ml (1 1/4 pint) water in the cooker. Always use a liquid that gives off steam when boiled e.g. water stock, wine, beer, cider, or milk. Never use oil or fat. All pressure cooking requires some liquid. Whatever the size of pressure cooker, the maximum filling level when all the ingredients and liquid have been added are: Solid foods e.g. vegetables, meat joints: no more than two-thirds full Liquids and cereals e.g. soups, stews, rice, cereal and pasta: no more than half full Pulses e.g. dried beans and dried peas: no more than one-third full When cooking pulses they swell up and tend to froth up. Use 2 pints (1.2 litres) water for every 450 g (1 lb) pre-soaked weight of pulses. Remember all dried peas and dried beans, must be soaked in boiling water for 1 hour before cooking. Drain, rinse thoroughly and cook in fresh water. Never eat uncooked beans or peas. Soaking is not necessary for red lentils. The high temperatures achieved in the pressure cooker ensure that any natural toxins in the pulses are destroyed. Canned beans and pulses can simply be drained and rinsed before adding to the pressure cooker. For steamed suet puddings, sponge puddings or Christmas puddings, a short pre-steaming time is best to enable the raising agent to activate and prevent a heavy, close texture. Extra liquid is required so use a minimum of 1 1/2 pint/900 ml of boiling water for a combined steaming and cooking time of up to 1 hour. For each additional 1/4 hour of cooking, or part of 1/4 hour, add a further 1/4 pint/150 ml of boiling water. Pre-steaming is done with the pressure regulator valve in the steam release position on a low heat for the required time. Then turn the pressure regulator to either or v ita m i n or or * and increase the heat to bring to full pressure. Reduce the heat and pressure cook for the required time. Never cook dumplings with the lid tightly closed, as they could rise up and block the safety devices. Cook the stew and at the end of cooking, release the steam and cook gently for about 10 - 15 minutes without the lid on. Pressure cooking times vary according to the size of individual pieces or thickness of the food, not the weight. To prevent discolouration of the interior, caused by mineral deposits in hard water areas, add a tablespoon of lemon juice or white vinegar to the water. Cooking containers must withstand temperatures of 130C (250F). Any covering on containers, e.g. foil, greaseproof paper or cling film, must be securely tied otherwise they could block the safety devices. Do not use plastic lids as they prevent steam from being in contact with the food. Also, they could distort and come off during cooking which could block the safety outlets. Accurate timing is essential when pressure cooking to prevent overcooking, especially with vegetables, fruit and fish. If adapting a conventional recipe for pressure cooking, a general guide is to decrease the cooking time for a conventional recipe by two- third. For example, if the usual cooking time is 1 hour then the pressure cooking time will be 20 minutes. Calculate the amount of liquid required according to the pressure cooking time and type of food. The pressure cooker operates at 8 lb pressure (position or v ita m i n *) and 13 lb pressure (position or *). Use position or v ita m i n * for fresh vegetables and fruit. Use position or * for most foods including meat, poultry, fish and frozen vegetables.

* depending on model

Page 17

8 tasty recipes

to cook with your Classic or Vitaly Pressure Cooker

Starter

Vegetable soup
Serves 4 Preparation time: 15 min. Cooking time: 10 min. 8 min. 4 potatoes, 2 leeks, 5 carrots, 2 turnips, 1.5 l (2 1/2 pt) of water, salt and pepper, 3 dessertspoonfuls of fresh cream (optional).
eel and wash the vegetables. Cut the potatoes and the turnips into large cubes. Slice the carrots and the leeks thickly. Fill the pressure cooker with water, add the vegetables, the salt and the pepper. Close the pressure cooker. As soon as the valve starts to hiss, reduce the heat and leave to cook for the specified time. Leave to cook for the specified time. Release pressure (fast release method, see page 10 - End of cooking). Add the fresh cream before serving if desired.

Citrus cod parcels

Serves 4 Preparation time: 25 min. Cooking time: 7 min. 5 min. 4 cod fillet steaks each weighing 150 g, 1 grapefruit, 1 orange, the juice of 1 lime, 2 tomatoes, 1 onion, 2 chopped shallots, 60 g (2 oz) butter, 1 glass of dry white wine (125 ml/4 1/2 fl oz), a few leaves of fresh tarragon, salt and pepper.
ut the tomatoes into slices. Peel the onion and chop into very small pieces. Peel the grapefruit and the orange and remove the pith. Separate into segments, making sure that you keep all the juice. Take four sheets of aluminium foil and place 3 slices of tomato on the centre of each sheet, slightly overlapping one another. Cover with some of the onion and the chopped shallots. Add a few leaves of tarragon and place the cod fillets on top. Lift up the edges of each parcel in order to pour 1 dessertspoonful of white wine and 2 dessertspoonfuls of grapefruit/orange juice on top of the fish without spilling. Add a few drops of lime juice, and season with salt and pepper. Arrange 1 wedge of grapefruit, 2 wedges of orange and 15 g (1/2 oz) fresh butter on top of each fish fillet. Close the parcels firmly before placing them gently in the steam basket. Pour 750 ml (1 1/4 pt) of water into the pressure cooker. Place the steam basket on its stand inside the pressure cooker, making sure that it is not touching the water. Close the pressure cooker. As soon as the valve starts to hiss, reduce the heat and leave to cook for the specified time. Immerse the pressure cooker into a bowl of cold water to cool it down quickly before opening. Remove the steam basket from the pressure cooker and gently place 1 cod parcel onto each plate. Open the parcels at the table using scissors. They can be served with an avocado salad.

Page 18

Roast pork
Serves 4 Preparation time: 20 min. Cooking time: 18 min. 15 min. 1 kg (2 1/4 lb) of boned pork rib roast or loin (keep the bones), 2 carrots cut into thick slices, 3 cloves of garlic, 2 onions (chopped), 1 sprig of thyme and 1 bayleaf, 3 tablespoon oil, 2 glasses of white wine (250 ml/9 fl oz), 1 dessertspoonful of sugar, salt and pepper.

Brown the roast and the crushed bones in the oil in the pressure cooker on a
medium heat. Season with salt and pepper. Add the garlic without peeling it first, together with the onions, the carrots, 1 dessertspoonful of granulated sugar, and brown on a medium heat for 5 minutes. Pour in the white wine and 1 glass (125 ml/4 1/2 fl oz) of water before adding the herbs. Close the pressure cooker. As soon as the valve starts to hiss, reduce the heat and leave to cook for the specified time. Release the pressure (slow release method, see page 10 - End of cooking). Remove the roast and leave on a medium heat to allow the cooking liquid to evaporate until the juice coats the spoon thickly. Take out the herbs and the cloves of garlic. Cut the roast into thick slices and pour a generous amount of juice over the top.
Chef's special boiled beef and vegetables
Serves 4 Preparation time: 20 min. Cooking time: 20 min. + 30 min. 17 min. + 25 min. 1.2 kg of beef (silverside or brisket), 800 g (1 3/4 lb) of old potatoes, 1/2 a lemon, 1 onion spiked with 3 cloves,3 carrots, 3 leeks, 3 turnips, 1 stick of celery, 1/2 a celeriac, 1 clove of garlic, 1 bunch of fresh mixed herbs, 4 dessertspoonfuls of Port gherkins, cooking salt, salt and pepper.
Wash and peel the vegetables and cut them into pieces. Pour 2 litres
(3 1/2 pt) of water into the pressure cooker and add the onion, the carrots, the leeks, the turnips, the celeriac, the clove of garlic, the stick of celery and the mixed herbs. Season with salt and pepper. Bring to the boil before lowering the piece of meat into the water. Cook on a low heat for 10 minutes, without the lid on, regularly spooning off any scum that gathers on the surface. Close the pressure cooker. As soon as the valve starts to hiss, reduce the heat and leave to cook for the specified time. Remove the carrots, the leeks, the turnips and the celeriac and keep warm. Close the pressure cooker again. As soon as the valve starts to hiss, reduce the heat and leave to cook for the specified time (slow release method, see page 10 - End of cooking). Wash and peel the potatoes and cook them in a pan of salted water. Drain the meat. Serve in the centre of the vegetables, seasoned with cooking salt and gherkins. Serve the broth separately after adding 3 or 4 dessertspoonfuls of Port.

Page 19

Poultry

Basque chicken

Serves 4 Preparation time: 20 min. Cooking time: 11 min. 8 min. 1 whole chicken weighing 1.5 kg (3 1/4 lb), cut into pieces by your butcher or 4 chicken portions, 1 x 400g tin of peeled whole tomatoes, 1 x 400g tin of red peppers, 1 x 400g tin of green peppers, 3 chopped cloves of garlic, 3 sliced onions, 1 bunch of fresh mixed herbs, 2 glasses of white wine (250 ml/9 fl oz), 4 dessertspoonfuls of olive oil, salt and pepper.
Drain the peppers thoroughly and slice them up. Heat the olive oil in the
pressure cooker on a medium heat together with half the garlic, then add the pieces of chicken and fry. Season with salt and pepper. Pour 1 glass (125 ml/ 4 1/2 fl oz) of white wine into the pressure cooker and stir to loosen the cooking juices stuck at the bottom, then remove the chicken pieces. Use the same pressure cooker to brown the onions. Add the sliced peppers and cook for 5 minutes on a medium heat, stirring regularly. Add the tomatoes, the mixed herbs and the remaining garlic and wine. Season with salt and pepper. Leave to simmer for 3 minutes and return the pieces of chicken to the pressure cooker. Close the pressure cooker. As soon as the valve starts to hiss, reduce the heat and leave to cook for the specified time. Release the pressure (slow release method, see page 10 - End of cooking). Remove the mixed herbs before arranging a few pieces of chicken on each plate with the Basque sauce. Serve with pilau rice.

Vegetables

Ratatouille
Serves 6 Preparation time: 15 min. Cooking time: 15 min. 12 min. 5 courgettes cut into slices, 4 aubergines cut into cubes, 4 large tomatoes (peeled and cut into segments), 2 diced red peppers, 1 green pepper cut into strips, 2 large chopped onions, 3 cloves of garlic peeled and crushed, 1 sprig of fresh thyme, 1 bay leaf, 1 sprig of rosemary, 1 small bunch of fresh basil, 1/2 a bundle of fresh coriander, 6 dessertspoonfuls of olive oil, salt and pepper.
Fry the onions, the diced red peppers and the strips of green pepper in
3 dessertspoonfuls of olive oil in the pressure cooker on a medium heat. Once they have browned, add the cubes of aubergine, the slices of courgettes, the tomatoes and the rest of the oil. Lastly, add the thyme, the bay leaf, the rosemary and the garlic. Season with salt and pepper. Mix well. Close the pressure cooker. As soon as the valve starts to hiss, reduce the heat and leave to cook for the specified time. Release the pressure (slow release method, see page 10 - End of cooking). Open the pressure cooker, put it back on a low heat without the lid and allow the liquid to evaporate from the ratatouille for approximately 10 minutes. Add more seasoning if required. Remove the thyme and bay leaf. Serve the ratatouille hot, sprinkled with a mixture of chopped basil and coriander.

Page 20

Desserts
Caramelised three apple compote

Serves between 4 and 6 people Preparation time: 15 min. Cooking time: 6 min. 4 min. 4 Braeburn apples, 4 Granny Smith apples, 4 Coxes Orange apples, 100 g (4 oz) of pine nuts, 60 g (2 oz) of butter, 100 g (4 oz) of brown sugar, 2 pinches of ground cinnamon, 1 teaspoon of vanilla essence, 1 pinch of ground ginger.
Peel the apples, remove the pips and cut them into slices 2 cm thick.
Brown them gently in the butter in the pressure cooker pan Add the cinnamon, the vanilla, the ginger, the sugar and the pine nuts. Mix with a wooden spoon until the sugar melts and caramelises. Close the pressure cooker. As soon as the valve starts to hiss, reduce the heat and leave to cook for the specified time. Release the pressure (fast release method, see page 10 - End of cooking). Serve the compote warm or cold with 1 scoop of vanilla ice cream or 1 dessertspoonful of fresh cream.

Mini caramel custards

Serves 4 Preparation time: 15 min. Cooking time: 7 min. 5 min. 250 ml (9 fl oz) of milk, 1/2 a vanilla pod cut in two, 3 egg yolks, 100 g (4 oz) of caster sugar, a few drops of vinegar.
Bring the milk to the boil with the vanilla pod. Place 50g (2 oz) of sugar in a
basin with the egg yolks. Beat vigorously with a whisk until the mixture looks very white. Gradually pour the boiling milk onto the eggs (after removing the vanilla pod), whipping constantly. Place the remaining sugar in a heavy-bottomed pan with 2 dessert spoonfuls of water and a few drops of vinegar. Cook on a low heat until the mixture turns into a light-coloured caramel. Coat four individual ramekin dishes with the caramel. Filter the egg mixture through a skimming ladle or sieve and pour it into the ramekin dishes. Cover the dishes with clingfilm, and secure the film with cooking string to stop it from loosening whilst the custards are cooking. Place the ramekin dishes in the steam basket. Bring 750 ml (1 1/2 pt) of water to the boil in the pressure cooker and fit the steam basket on its stand inside. Close the pressure cooker. As soon as the valve starts to hiss, reduce the heat and leave to cook for the specified time. Release the pressure (slow release method, see page 10 - End of cooking). Open the pressure cooker. Leave the custards to cool before placing them in the refrigerator. Remove from the moulds into a dish and serve cold.

Page 21

Cooking vegetables

fresh vegetables

Artichokes - steamed - immersed in water Asparagus - immersed in water Broccoli florets - steamed Brussels sprouts - steamed Carrots (sliced) - steamed Cauliflower florets - immersed in water Celery (pieces) - steamed - immersed in water Courgettes (sliced) - steamed - immersed in water Endives (in pieces if large) - steamed Green beans (whole) - immersed in water Green cabbage sliced - steamed stripped - steamed Green flageolet beans - immersed in water Green lentils (pulses*) - immersed in water Leeks (sliced) - steamed Mushrooms sliced - steamed whole - immersed in water Peas - steamed Pumpkin (pure) - steamed Red beetroot - steamed Rice ** - immersed in water Semi-dried beans - immersed in water Sliced old potatoes (1 cm slices or quartered) - steamed - immersed in water Spinach - steamed - immersed in water Split peas (pulses*) - immersed in water Turnips (cubed) - steamed - immersed in water Wheat (pulses) - immersed in water 18 min. 15 min. 5 min. 3 min. 7 min. 6 min. 3 min. 6 min. 10 min. 6 min. min. 12 min. 7 min. 6 min. 7 min. 45 min. 10 min. 2 min. min. 1 min. min. min. 20 - 30 min. 7 min. 20 min. 10 min. 6 min. 5 min. 3 min. 14 min. 7 min. 6 min. 15 min. 16 min. 15 min. 5 min. 3 min. 7 min. 5 min. 3 min. 5 min. 10 min. 5 min. 2 min. 8 min. 6 min. 6 min. 7 min. 45 min. 10 min. 2 min. min. 1 min. min. min. 16 - 24 min. 7 min. 20 min. 7 min. 6 min. 4 min. 3 min. 14 min. 5 min. 6 min. 15 min.

* = When cooking pulses they swell up and tend to froth up so do not fill more than one-third full. Use 2 pints (1.2 litres) water for every 450 g (1 lb) pre-soaked weight of pulses. Remember all dried peas and dried beans, must be soaked in boiling water for 1 hour before cooking. Drain, rinse thoroughly and cook in fresh water. Never eat uncooked beans or peas. Soaking is not necessary for red lentils. The high temperatures achieved in the pressure cooker ensure that any natural toxins in the pulses are destroyed. Canned beans and pulses can simply be drained and rinsed before use in recipes. ** = When cooking rice, cereal or pasta, do not fill more than half full as it expands during cooking.

Frozen vegetables

Artichoke hearts Broccoli Brussels sprouts Butter beans Cauliflower Courgettes Extra thin green beans Flageolet beans Flat beans Mushrooms Peas Sliced carrots Sliced leeks Whole baby carrots Whole leaf spinach (block) steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed steamed 6 min. 3 min. 6 min. 8 min. 5 min. 11 min. 6 min. 12 min. 6 min. 6 min. 4 min. 6 min. 24 min. 10 min. 9 min. 5 min. 3 min. 6 min. 6 min. 4 min. 8 min. 5 min. 10 min. 5 min. 5 min. 4 min. 5 min. 20 min. 8 min. 7 min.